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Delicious Miso Vegetable Summer Soup Recipe for Refreshing Meals

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This Miso Vegetable Summer Soup is a light and refreshing dish that captures the essence of summer with vibrant vegetables and rich umami flavors. Perfect for a quick weeknight meal, it brings family and friends together around the table.

Ingredients

Scale
  • 4 cups vegetable broth
  • 2 tablespoons miso paste (white or yellow miso)
  • 1 tablespoon sesame oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 medium carrots, thinly sliced
  • 1 medium zucchini, diced
  • 1 bell pepper (red or yellow), chopped
  • 1 cup snap peas, trimmed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup baby spinach or kale
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon soy sauce (optional, for additional seasoning)
  • 1 tablespoon rice vinegar (optional, for brightness)
  • Salt and black pepper, to taste
  • Fresh herbs (such as cilantro or basil), for garnish (optional)

Instructions

  1. In a large pot, heat 1 tablespoon of sesame oil over medium heat for about 1 minute until it shimmers slightly.
  2. Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until it becomes translucent.
  3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add the sliced carrots and chopped bell pepper to the pot, cooking for 4-5 minutes until they begin to soften.
  5. Pour in the 4 cups of vegetable broth and bring the mixture to a gentle boil.
  6. Once boiling, reduce the heat to low and add the zucchini, snap peas, and corn. Cook for an additional 3-4 minutes until all the vegetables are tender but still have a nice crunch.
  7. In a small bowl, mix the 2 tablespoons of miso paste with a ladle of hot broth from the pot, whisking until smooth.
  8. Stir the miso mixture back into the pot, along with the optional soy sauce and rice vinegar. Taste and adjust seasoning with salt and black pepper as needed.
  9. Finally, stir in the baby spinach or kale, cooking for just 1-2 minutes until wilted. Serve hot, garnished with sliced green onions and fresh herbs, if desired.

Nutrition

Keywords: Don't skip the miso; always mix it with a bit of hot broth first to avoid clumps. Use a heavy-bottomed pot for even heat distribution, and consider adding fresh herbs for extra flavor.

Find it online: https://crumella.com/delicious-miso-vegetable-summer-soup-recipe-for-refreshing-meals/